Directions:1. Make the pastry. Rub the cold margarine, flour and almonds with your hands in a bowl. Add sugar, orange zest, soya milk and salt in the bowl, mix and make a ball of pastry. Knead the pastry until the surface is smooth. Cover with cling film and rest in the fridge.2. Make the mincemeat. Melt the margarine and place in a bowl with all other ingredients of the mincemeat. Mix well and set aside.3. Roll out the pastry to 5mm thick. Cut the pastry into 12 7-8cm diameter circles with a glass, cup or cutter. Put the pastry circles into a lightly oiled mince pie pan or muffin pan.4. Fill the pastry cups 2/3 full with the mincemeat. Roll out the rest of pastry to 5mm thick again. Cut the pastry into 5-6cm diam circles (or your favorite shape) and place on top of mincemeat.5. Brush top of the pies with soya milk for lovely colour. Cook in 200 degrees oven for 20min. EAT!

What does the Christmas atmosphere make you want to eat? I think a lot of people who grow up in the UK will answer 'Mince pie!'. I made this recipe for those people who can't get vegan mince pies or mincemeat around them. Nice Christmasy spices are the best for the cold nights in December.

Vegan Memo:- If you use a muffin pan, your pies will only fill up the cups 2/3 of the way. But don't worry, that's alright.- This recipe for mincemeat is easy but not the traditional way. So you can't keep the mincemeat for more than 5-7 days in a fridge.

Directions:1. Put the rice noodles into a big bowl, add hot water and leave for 15 min. Drain and set aside.2. Make the pad thai sauce. Mix the tamarind paste, sugar, soya sauce and chilli. Set aside.3. Heat vegetable oil in a wok or big frying pan over high heat, add onion, garlic, deep-fried tofu and broccoli. Stir-fry until vegetables are soft.4. Add the drained rice noodles into the wok and stir-fry for 1 min.5. Add the pad thai sauce, bean sprouts and peanuts to the wok and stir-fry for 1-2 min. Add salt and pepper to taste.6. Transfer everything to a dish and put some coriander leaves, lime and peanuts on the top. EAT!

I veganized pad thai! Pad thai's spicy and rich taste will make you feel satisfied! The tamarind paste which I used in the sauce is common ingredients in some asian cooking. It has unique sour and rich taste. You can find it out in an Asian supermarket I think. Try it out!

Vegan Memo:- Sometimes I use deep-fried tofu instead of meat. It is so easy to make so please try it. Direction below:1. Drain tofu well.2. Slice the tofu into 1cm thick rectangles.3. Deep-fry the tofu until the surface is crispy and light brown.